In a medium bowl, marinate shallot in vinegar for 15 minutes. Meanwhile, lay ham over the bottom of a large serving platter.

To serve, add the melon, feta, dill, Aleppo flakes, 3 tablespoons of the olive oil, ½ teaspoon salt and ½ teaspoon pepper to the bowl with the shallot. Toss very gently and distribute evenly over the ham. Drizzle with the remaining 2 tablespoons oil. Sprinkle with a dash of salt. Serves 6.